I’m often asked for breakfast alternatives to cereal and toast. With lots of time at weekends to create delicious brunch ideas I’m aware weekday food prep needs to be much quicker but equally as beautiful, healthy and tasty. I love making these fluffy omelettes! And baked mushrooms are so simple because you can quickly foil wrap them with a little coconut oil, thyme, black pepper & pink salt, then leave them to do their thing.
Large field mushroom
Sprigs of fresh thyme
Himalayan pink salt & black pepper to season
Teaspoon of organic wholegrain mustard
Shake of turmeric powder
Blob of goats cheese
2 teaspoons of coconut oil
Place the mushroom on a square of tin foil. Add a teaspoon of coconut oil on top, a few sprigs of fresh thyme and a twist of salt and pepper. Scrunch the foil around the mushroom ensuring its covered and oven bake at 170C for 20-30mins.
Use a fork to quickly whisk two eggs with a little wholegrain mustard, turmeric and a blob of goats cheese. Heat a teaspoon of coconut oil in a frying pan and pour your omelette mix in. I’m a little OCD when it comes to getting omelettes and pancakes round! Using a round metal cookie cutter to pour the batter into if your pan is too big will keep the omelette deep, round, thick and fluffy.
Once golden brown on one side, flip and fry the other.